Paximadia are twice-baked Cretan barley rusks, hard enough to keep for months, originally made for shepherds and sailors who needed bread that wouldn’t spoil. Splashed with water and topped with tomato, olive oil, and feta, they become the base of ntakos, Crete’s answer to bruschetta.

Ingredients

For the rusks

• 2 cups barley flour
• 1 1/2 cups whole wheat flour
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1 tablespoon olive oil
• 1 1/4 cups warm water

Instructions

1. Mix the dough
   Combine the barley flour, whole wheat flour, salt, and yeast in a bowl. Add the olive oil and warm water, and knead for 8-10 minutes into a firm, slightly sticky dough.
2. First rise
   Cover and let rise in a warm place for 1 hour, until doubled.
3. Shape and first bake
   Preheat the oven to 375°F. Shape the dough into two long, flat loaves about 2 inches thick. Bake for 30-35 minutes, until firm and lightly golden.
4. Slice
   Let the loaves cool for 15 minutes, then slice into 1/2-inch thick pieces while still slightly warm.
5. Second bake
   Reduce the oven to 300°F. Arrange the slices on a baking sheet and bake for 30-40 minutes, flipping halfway, until completely dry and hard all the way through.
6. Store and serve
   Cool completely and store in an airtight container for months. To eat, splash lightly with water to soften slightly, then top with chopped tomato, olive oil, oregano, and crumbled feta.